Herb crusted cod recipe

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  • Healthy
serves: 4
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 15 min

Nutrition per portion

Calories 316 kCal 16%
Fat 8g 11%
  -  Saturates 2.5g 13%
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  • Herb crusted cod is a good delicious and classic way to use up extra herbs and parmesan that are lurking in the fridge. This herb crusted cod is a fresh and healthy alternative to fish and chips on a Friday or to impress your guests at your next dinner party.


    • 2tbsp basil
    • 2tbsp parsley
    • 2 slices bread
    • 2tbsp grated Parmesan or Grana Padano
    • 1tbsp grated lemon zest and 1tbsp of lemon juice
    • 1 egg white
    • 4 x 175g chunky cod fillets
    • 1tbsp olive oil
    • 350g frozen petits pois
    • 70g bag mixed salad leaves
    • 1tbsp low-calorie French dressing
    • Lemon wedges, to serve (pips removed)


    • Heat the oven to 200°C. Line a baking sheet with non-stick baking paper, use a bit of spray grease if you have it to keep the baking paper firmly in place on the baking sheet.

    • Put the herbs into a food processor and whizz. Add the bread, blend into crumbs. Add the cheese, lemon zest, lemon juice, and egg white. Season well with salt and pepper and pulse to combine.

    • Place the cod on the lined sheet and season with salt and pepper. Brush a little olive oil over then press ¼ of the mixture on to each fillet.

    • Drizzle with a little olive oil and bake for 12 mins until fish is cooked through.

    • Meanwhile, cook the peas in boiling salted water for a few mins. Drain and serve with the cod, mixed salad leaves, a drizzle of French dressing and lemon wedges on the side.

    Top tip for making Herb crusted cod

    Make sure you take the fish out of the fridge at least 5 minutes before you start to cook it. Cooking it straight from the fridge will mean that some bits are overcooked whilst the centre still isn’t warm.

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